Soy-Glazed Chicken Thighs With Asparagus And Scallions
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes
2
Let cool; finely chop
3
Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl
4
Add chicken and toss to coat
5
Let sit at least 30 minutes
6
Preheat oven to 450°
7
Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down
8
Roast until fat begins to render, 15–20 minutes
9
Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer
10
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper
11
Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly)
12
Transfer chicken to a platter
13
Pour any pan juices into a glass measuring cup
14
Let sit a few minutes, then spoon off fat from surface
15
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges
16
DO AHEAD: Chicken can be marinated 1 day ahead
17
Cover and chill
18
Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes
19
Let cool; finely chop
20
Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl
21
Add chicken and toss to coat
22
Let sit at least 30 minutes
23
Preheat oven to 450°
24
Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down
25
Roast until fat begins to render, 15–20 minutes
26
Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer
27
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper
28
Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly)
29
Transfer chicken to a platter
30
Pour any pan juices into a glass measuring cup
31
Let sit a few minutes, then spoon off fat from surface
32
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges
33
DO AHEAD: Chicken can be marinated 1 day ahead
34
Cover and chill